Tiramisu Crinkle Cookies with Creamy Espresso Centers
These tiramisu crinkle cookies combine soft vanilla crinkle cookies with a rich mascarpone espresso cream filling. Finished with powdered sugar cracks and a cocoa dusting, they’re an elegant, bakery-style dessert inspired by classic tiramisu flavors.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- baking sheet
- parchment paper
- small spoon or cookie scoop
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 cup powdered sugar, for rolling
- 4 oz mascarpone cheese, room temperature
- 3 tbsp heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
- 1/2 tsp vanilla extract
- unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix until smooth.
- Stir in the milk, then gently fold in the dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Place dough balls on the baking sheet and bake for 10–12 minutes until puffed and cracked. Press a small spoon into each cookie center while hot.
- Allow cookies to cool completely before filling.
- Beat the mascarpone until smooth, then add heavy cream, powdered sugar, espresso powder, and vanilla. Whip gently until fluffy.
- Spoon or pipe the espresso cream into the cookie centers and dust lightly with cocoa powder before serving.
Notes
Use room-temperature mascarpone for a smooth filling. Press cookie centers while hot for neat wells, and dust with cocoa just before serving for best flavor and appearance.